Blueberry Frosting
User Reviews
4.8
8 reviews
Excellent
Blueberry Frosting
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This simple, 6-ingredient blueberry frosting is naturally colored and flavored and can be prepared with either fresh or frozen berries. It's vibrant, flavorful, and comes together easily! Recipe includes a how-to video!
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Ingredients
- 1 cup blueberries fresh or frozen
- 1 Tablespoon granulated sugar
- 1 Tablespoon lemon juice
- ⅛ teaspoon salt
- 1 cup butter softened, unsalted
- 3 ½ cups powdered sugar
Instructions
- Combine blueberries, sugar, lemon juice and salt in a small or medium-sized saucepan and stir well.
- Place on stovetop over medium-low heat and stir frequently until the berries are softened and release their juices. Smash the berries with your spatula (or with a potato masher) as they soften.
- Bring mixture to a gentle simmer or slow bubble (don’t bring to a full rolling boil, reduce the stovetop heat if needed) and cook until the mixture is thickened and the spoon leaves trails in the sauce.
- Pour through a fine mesh strainer into a heatproof container. Squeeze as much of the sauce through the strainer as possible and discard the remnants. You should have approximately ¼ cup (65g) of sauce (if you have less that’s fine, but if you have more it may not be reduced enough).
- Allow to cool completely before proceeding with the recipe.
- Place butter in a large mixing bowl and use an electric mixer to beat until light and smooth.
- Gradually add powdered sugar to the butter, stirring until completely combined.
- Add the cooled blueberry sauce by stirring in 1 Tablespoon at a time until completely combined. You should only have about 4 Tablespoons (66g) of sauce or less, if you have more than this your sauce may be thinner so check the consistency at 4 Tablespoons before proceeding. Adding too much sauce could cause the frosting to break.
Equipments used:
Notes
- Store unused frosting in an airtight container in the refrigerator. To use, bring to room temperature, stir again, then apply to your cakes or cupcakes as desired. Once prepared it will keep for up to 5 days. Cakes/cupcakes frosted with this frosting should be stored in the refrigerator in an airtight container.
- This recipe makes approximately 2 ½ cups (675g) of frosting. I find this will generously cover 12-18 cupcakes, modestly cover 24 cupcakes, or cover one 9x13 cake, or one 2-layer 8” or 9” cake.
Nutrition Information
Show Details
Serving
1serving
Calories
283kcal
(14%)
Carbohydrates
38g
(13%)
Protein
0.3g
(1%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
27mg
(1%)
Potassium
16mg
(0%)
Fiber
0.3g
(1%)
Sugar
37g
(74%)
Vitamin A
479IU
(10%)
Vitamin C
2mg
(2%)
Calcium
6mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 0.3g | 1% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 27mg | 1% |
| Potassium | 16mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 37g | 74% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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